Simple Coconut Chicken Curry Recipe

Name: Simple Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Peanut Oil; 2 whole (about 1/2 Pound Each) Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces; 1 Tablespoon Curry Powder; 2 heads Broccoli, Separated Into Bite Size Pieces; 2 cloves Garlic, Minced; 1 teaspoon Fresh Ginger, Grated; 1 can (13 Oz. Size) Coconut Milk (I Used Regular, But Lite Works Great); 3 Tablespoons Red Curry Paste; 1/2 Tablespoons Cornstarch Dissolved In The Below Amount Of Cold Water; 2 Tablespoons Cold Water

Servings: persons

1 Tablespoon Peanut Oil
2 whole (about 1/2 Pound Each) Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces
1 Tablespoon Curry Powder
2 heads Broccoli, Separated Into Bite Size Pieces
2 cloves Garlic, Minced
1 teaspoon Fresh Ginger, Grated
1 can (13 Oz. Size) Coconut Milk (I Used Regular, But Lite Works Great)
3 Tablespoons Red Curry Paste
1/2 Tablespoons Cornstarch Dissolved In The Below Amount Of Cold Water
2 Tablespoons Cold Water

1
In a medium size pan over medium-high heat add peanut peanut oil.
2
Toss the chicken with the curry powder, add it to the pan and saute until cooked, about 5-8 minutes.
3
Remove from pan and set aside.
4
In the same pan add more oil if needed and saute the broccoli, garlic and ginger.
5
After the broccoli starts to turn bright green, add the coconut milk and let simmer for 5-8 minutes.
6
The broccoli should soften but still be tender-crisp.
7
Add the curry paste to the pan and stir it until it combines with the coconut milk.
8
Slide back in the chicken and any juices.
9
Bring to a slight boil.
10
Combine the cornstarch and water in a small bowl and add this into the pan.
11
Boil for about a minute, then reduce heat and let the mixture thicken (about another 2 to three minutes).
12
Watch it closely, you do not want it to get to thick!
13
Serve over white or brown rice.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tablespoon Peanut Oil, 2 whole (about 1/2 Pound Each) Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces, 1 Tablespoon Curry Powder, 2 heads Broccoli, Separated Into Bite Size Pieces, and more.

Yes, Simple Coconut Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Simple Coconut Chicken Curry

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